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- 1 lb large shrimp, peeled and deveined - 4 ears of corn, husked and cut into thirds - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 small red onion, chopped - 1/4 cup BBQ sauce (your favorite brand) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this recipe, I love to use fresh ingredients. The large shrimp add a sweet and tender bite. You want to peel and devein them for the best taste. Corn is a star here. It gives sweetness and crunch. Cut the ears into thirds for easy mixing. The bell peppers bring color and flavor. I use both red and yellow ones. They make the dish look vibrant. The small red onion adds a nice bite. It softens as it cooks, making it sweet. BBQ sauce is the magic touch. I like to use my favorite brand for that smoky flavor. Olive oil helps everything roast well. It keeps the shrimp and veggies moist. Garlic powder and smoked paprika add depth. They make the dish even more tasty. Lastly, salt and pepper are key. They enhance all the flavors. Fresh parsley adds a bright finish. It makes the dish look beautiful before you serve it. Gather these ingredients, and you’re ready to create a delightful meal. First, set your oven to 400°F (200°C). This temperature helps cook the shrimp and corn evenly. Next, grab a large sheet pan. Line it with parchment paper. This step makes cleanup easy later. Now, take a big mixing bowl. In it, combine 1 pound of shrimp with four ears of corn, cut into thirds. Add one chopped red bell pepper and one chopped yellow bell pepper. Toss in one chopped small red onion too. Next, drizzle 2 tablespoons of olive oil over your mixture. Pour in 1/4 cup of your favorite BBQ sauce. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Toss everything well until it is fully coated. Spread the mixture evenly on your lined sheet pan. Make sure it lays flat for even cooking. Bake the dish in the preheated oven for 15 to 20 minutes. Watch for the shrimp to turn pink and opaque. The corn should become tender and sweet. Once done, remove the pan from the oven. Let it cool for a few minutes. Before serving, garnish with fresh parsley for a pop of flavor and color. Enjoy your meal! To know when shrimp are done, look for their color. They should turn pink and opaque. The shape also changes, curling into a “C” shape. If they look gray or feel tough, they are overcooked. To avoid overcooking, keep an eye on the time. Bake for just 15 to 20 minutes. Shrimp cook fast, so check them early. If you see they are done, take them out right away. For a twist on flavor, try different seasonings. You can swap garlic powder with fresh garlic. Add a squeeze of lemon for a fresh note. If you like spicy, add cayenne pepper or chili powder. When it comes to BBQ sauce, use your favorite brand. A smoky sauce works well with the shrimp. You can also try a sweet BBQ sauce for a nice balance. Garnishing makes your dish look fancy. Sprinkle fresh parsley on top before serving. You can also add lemon wedges for color and flavor. For serving, use a large platter. Spread the shrimp and corn evenly for a nice look. Pair it with crusty bread or a fresh salad for a full meal. {{image_2}} You can switch up the veggies in this dish. Try zucchini, asparagus, or even cherry tomatoes. They bring new flavors and textures. For proteins, consider chicken or scallops. Both work well with BBQ sauce. You can also use canned chickpeas for a plant-based option. If you want a smoky flavor, grill this dish. Use a grill pan or outdoor grill. Cook the shrimp and veggies over medium heat for 5-7 minutes. Watch closely to avoid overcooking. Stovetop cooking is another option. Sauté shrimp and veggies in a large skillet. Use medium-high heat for about 10 minutes. Stir often to keep everything cooking evenly. Feeling adventurous? Add some heat! Try chopped jalapeños or a splash of hot sauce. This will wake up your taste buds. For a sweeter taste, mix in some pineapple chunks or a drizzle of honey. These options change the dish to a new level of yum! To keep your leftovers fresh, use airtight containers. Glass or plastic containers work well. If you have a lot, divide them into smaller portions. This way, you can grab a quick meal later. Store the dish in the fridge for up to three days. For longer storage, freeze it. It will last in the freezer for about two months. The best way to reheat this dish is in the oven. Preheat it to 350°F (175°C). Spread the shrimp and corn on a baking sheet. Heat for about 10-15 minutes. This method keeps the shrimp tender. You can also use the microwave, but it may make the shrimp a bit mushy. If using the microwave, heat in short bursts. Stir gently to avoid overcooking the shrimp and corn. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This method is quick and easy. Once thawed, peel and devein the shrimp if needed. Using frozen shrimp may change cook time slightly. Just watch them closely while baking. This dish pairs well with many sides. Here are some ideas: - Rice: White or brown rice adds a nice base. - Salad: A fresh green salad brightens the meal. - Bread: Garlic bread can soak up extra BBQ sauce. - Coleslaw: A crunchy slaw gives a refreshing contrast. Feel free to mix and match to find your favorite combo! Shrimp cook quickly. They turn pink and opaque when done. Look for these signs: - Color change: Raw shrimp are gray, cooked shrimp are pink. - Texture: Cooked shrimp feel firm to the touch. - Time: Usually, 15-20 minutes in the oven is enough. If you see these signs, your shrimp are ready to enjoy! This recipe for Sheet Pan BBQ Shrimp and Corn highlights savory shrimp and vibrant veggies. We covered each step, from prepping to baking. I shared tips for perfect cooking and flavor tweaks. Remember, you can swap ingredients or try different cooking methods for fun twists. Store leftovers properly to keep them fresh. Enjoy this easy dish at your next meal or gathering. Your taste buds will thank you!

Sheet Pan BBQ Shrimp & Corn Bake

Elevate your dinner game with this Sheet Pan BBQ Shrimp & Corn Bake! This quick and delicious recipe combines large shrimp, fresh corn, and colorful peppers tossed in your favorite BBQ sauce. Perfect for a weeknight meal, it’s easy to prepare and clean up. Ready in just 30 minutes, it’s a crowd-pleaser! Click through to discover how to whip up this flavorful dish that everyone will love!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 ears of corn, husked and cut into thirds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, chopped

1/4 cup BBQ sauce (your favorite brand)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the shrimp, corn, chopped bell peppers, and red onion.

      Drizzle olive oil and BBQ sauce over the mixture. Sprinkle in garlic powder, smoked paprika, salt, and pepper. Toss everything together until well coated.

        Spread the shrimp and vegetable mixture evenly on the prepared sheet pan.

          Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque, and the corn is tender.

            Remove from the oven and let cool for a few minutes.

              Garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4